The quality of public sector food‐poisoning surveillance in England and Wales, with specific reference to salmonella food poisoning

Abstract

Describes a study to measure the quality of service provided by food‐poisoning surveillance agencies in England and Wales in terms of the requirements of a representative consumer ‐ the egg producing industry ‐ adopting “egg associated” outbreak investigation reports as the reference output. Defines and makes use of four primary performance indicators: accessibility of information; completeness of evidence supplied in food‐poisoning outbreak investigation reports as to the sources of infection in “egg‐associated” outbreaks; timeliness of information published; and utility of information and advice aimed at preventing or controlling food poisoning. Finds that quality expectations in each parameter measured are not met. Examines reasons why surveillance agencies have not delivered the quality demanded. Makes use of detailed case studies to illustrate inadequacies of current practice. Attributes failure to deliver “accessibility” to a lack of recognition on the status or nature of “consumers”, combined with a self‐maintenance motivation of the part of the surveillance agencies. Finds that failures to deliver “completeness” and “utility” may result from the same defects which give rise to the lack of “accessibility” in that, failing to recognize the consumers of a public service for what they are, the agencies feel no need to provide them with the data they require. The research indicates that self‐maintenance by scientific epidemiologists may introduce biases which when combined with a politically inspired need to transfer responsibility for food‐poisoning outbreaks, skew the conduct of investigations and their conclusions. Contends that this is compounded by serious and multiple inadequacies in the conduct of investigations, arising at least in part from the lack of training and relative inexperience of investigators, the whole conditioned by interdisciplinary rivalry between the professional groups staffing the different agencies. Finds that in addition failures to exploit or develop epidemiological technologies has affected the ability of investigators to resolve the uncertainties identified. Makes recommendations directed at improving the performance of the surveillance agencies which, if adopted will substantially enhance food poisoning control efforts.

Factors Affecting HACCP Practices in the Food Sectors: A Review of Literature 1994‐2007

“…Any company linked to an outbreak of food poisoning invariably looses customers and, in some cases, goes out of business (North et al, 1996). It is the responsibility of the manufacturers of convenience products to recognise the importance of providing the consumer with specific handling instructions designed to ensure the safety of the product (Worsfold, 1995).…”

Application of quality tools by the Saudi food industry

“…There has been a positive association reported by food manufacturers for food safety and the quality measures employed (Kierstan, 1995). Increased cases of food poising were also found to result from lower quality standards in food handling and processing (Worsfold, 1995; North et al , 1996). Moreover, sacrificing quality measures in any food related company could lead to significant harm to its brand identity and standing, if not leading to its bankruptcy (North et al , 1996).…”

“…Increased cases of food poising were also found to result from lower quality standards in food handling and processing (Worsfold, 1995; North et al , 1996). Moreover, sacrificing quality measures in any food related company could lead to significant harm to its brand identity and standing, if not leading to its bankruptcy (North et al , 1996). In the longer term, enduring additional operational cost to maintain quality will provide a better status in terms of domestic sales and offer an opportunity for exporting (Ritson and Mai, 1998).…”